Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms

mush1-1¼ pounds chorizo sausage (casing removed if links)
8 ounces shredded Mexican style cheese (yellow and white)
¼ cup grated fresh Asiago or Parmesan Cheese
½ cup chopped sweet onion
½ cup chopped sweet red pepper
¼ cup seasoned Italian bread crumbs
24-32 stuffing mushroom caps (approx 2-2 ½ inches in diameter)

Crumble and sauté sausage until cooked through, but not brown, adding onion and pepper when about half cooked (still a little pink). Do not worry if onion and pepper are not fully cooked when sausage is done. Drain and rinse in hot water to remove oil. Place sausage mixture in food processor with cheeses and bread crumbs and process until uniform. Brush inside and outside of mushroom with olive oil. Roll stuffing mix into a small ball and pack into mushroom. The stuffing should be mounded slightly. Place mushrooms in shallow backing pan or dish and bake at 350 degrees for 15-20 minutes or until stuffing is lightly browned. For a different flavor, try Italian sausage with provolone and mozzarella cheeses.

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

 

1 Gallon Spring Water

5 Large Apples

6 Cinnamon Sticks

 

Bring water to a quick boil and then reduce heat to simmer. Core and slice your apples. Add apples and cinnamon sticks to your simmering water. Simmer 15 minutes. Strain water into a Gallon container. Refrigerate

Pumpkin Butter

Pumpkin Butter

pumpkin-butter2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water

In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

 

1 pound Top Sirloin, cut into 1/2 –inch cubes

6 T. coconut aminos (or soy sauce)

2 T. toasted sesame oil

1/3 C. avocado oil

½ small onion, minced

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium carrot, diced

3 C. riced cauliflower

2 large eggs, lightly beaten

¼ tsp. sea salt

¼ C. frozen peas

2 scallions, green tops only and chopped

 

Mix the Sirloin in a bowl with 1 T. coconut aminos and 1 tsp. sesame oil. Heat half of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more. Add the remaining oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner. Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 2 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through. Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, then turn off the heat. Top with chopped scallions and serve hot.

Comfort Breakfast Bake

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions
1 cup shredded extra sharp cheddar cheese
Cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

finished-comfort

Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

 

1 small garlic clove, minced

1 tsp. grated lemon zest plus 1 T. juice

4 (6- to 8-ounce) yellow squash or zucchini, trimmed

2 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

1 1/2 T. chopped fresh parsley

 

Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Whisk 2 T. oil, salt, pepper, and lemon zest into lemon juice mixture. Heat remaining 1 tsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and serve immediately.

Maple French Toast Casserole

Maple French Toast Casserole

maple7 cups cubed French bread
1/2 cup golden raisins
1 package (3 ounces) cream cheese, softened
1 cup warm whipping cream (70° to 80°)
1/4 cup maple syrup
6 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Additional maple syrup

Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small mixing bowl, beat the cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
Pour evenly over the bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup. Yield: 6 servings.

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

 

1 cup polenta

4 cups chicken stock

1 tsp. salt

2 T. butter

1/2 cup heavy cream or milk

1 cup Parmesan cheese grated

1 cup Romano cheese grated

1/4 cup fresh parsley leaves loosely packed, chopped

1/4 cup fresh basil leaves loosely packed, chopped

ground black pepper to taste

 

Instructions

Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting – High Pressure, Normal with a total of 20 minutes.  When done, allow a Natural Release (See Note) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.

Serve with fresh cracked black pepper.  Note: Natural Release: per manufacturer’s instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the “Porridge” setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

 

2 bunches radishes (globe, breakfast, Easter Egg, or purple daikon radish), scrubbed, trimmed, and halved

1 tsp. sherry vinegar or apple cider vinegar

4 T. unsalted butter

 

1 tsp. flaky sea salt, such as Maldon

½ tsp. freshly ground black pepper

¼ cup fresh dill, roughly chopped

Pinch of fennel seeds

 

Place the radishes, about â…“ cup water, the vinegar, and butter in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 12 minutes. Open the lid and transfer the radishes to a platter. Serve warm, seasoned with the flaky sea salt and black pepper and sprinkled with the dill and fennel seeds.

Tomato & Ricotta Tart

Tomato & Ricotta Tart

tomato tart1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

 

One 6-ounce (160 g) tin of tuna in sunflower oil, drained

1 small red onion, diced

1 scallion, white and light green parts, finely chopped

1/4 bunch of flat-leaf parsley, leaves only, coarsely chopped

3 T. mayonnaise

Tabasco sauce

4 slices of bread, preferably rustic

1 1/2 T. (20 g) butter

4 slices of cheddar cheese

Salt and pepper, to taste

 

2 T. olive oil

1 garlic clove, minced

1 small red onion, diced

One 14-ounce (400g) can peeled plum tomatoes

1 1/2 T. tomato puree

1 T. dark brown sugar

1 T. red wine vinegar

Salt and pepper, to taste

 

Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside. To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sauté the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato puree, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool. Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up). Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted. Cut the tuna melt diagonally and serve with the ketchup.

Eggless Breakfast Pie

Eggless Breakfast Pie

9 x 13 glass Pyrex dish sprayed with Pam

Layer in order:

1 can Crescent Rolls (for bottom)
½ lb. Country Ham wafer thin slices
8 oz. shredded Swiss cheese
1 lb. Sausage (cooked and drained)
8 oz. shredded cheddar cheese
1 can Crescent Rolls (for top)

Bake for 30-40 minutes at 35o  until golden brown. You may wish to rinse the ham slices before cooking to remove excess saltiness.

Universal Five Diamonds Salad

Universal Five Diamonds Salad

Universal Five Diamonds Salad

4 parts mild-flavored leaves

2 parts slightly bitter or more strongly flavored leaves

1 part onions, ramps, or any wild edible Allium

1 part something salty and umami (cheese, bacon, sautéed mushrooms)

1 part dried fruit

1 part something crunchy (nuts, seeds)

Extra-virgin olive oil

Lemon juice, vinegar, or pickle juice

Salt and pepper

 

Wash the leaves and dry them in a salad spinner or by rolling them up in a clean dish towel(s). Peel and thinly slice the onion or other Allium. Place in a large bowl along with the salty, fruity, and crunchy ingredients. Drizzle over the olive oil and lemon juice to taste, season with salt and pepper to taste, and toss to combine. You can also plate individually by tossing the greens with the oil and sour component, distributing the dressed leaves between plates or bowls, and then topping with the other ingredients.

Thai Basil Chicken Phyllo Rolls

Thai Basil Chicken Phyllo Rolls

thai8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tablespoons crushed red pepper
4 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
1 lemon, juiced, divided
salt to taste
2 tablespoons olive oil, + additional for brushing phyllo
1 pound phyllo sheets

Topping:

2 eggs
2 tablespoons water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Tamale Pie

Tamale Pie

29770lrg2 lbs. ground beef
1 large chopped onion
1 large chopped green or red bell pepper
1 cup tomato sauce
1 can chopped black olives
1 1/2 cups yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 cups water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

 

3 Zucchini, sliced quite thin in long ribbons

30 celingine mozzarella balls

1 T. Coriander seeds

1 mint bouquet

1 head Garlic

1 – 1 ½ C. Olive oil

 

Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.

Easy Mashed Potatoes

Easy Mashed Potatoes

Easy Mashed Potatoes

 

2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

¾ tsp. table salt, plus salt for cooking potatoes

¾ cup half-and-half

6 T. unsalted butter

½ tsp. pepper

 

Place potatoes and 1 T. salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.  Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, ¾ tsp. salt, and pepper until fully incorporated. Season with salt and pepper to taste. Serve.

Bella’s Perfect Pancake 6WBM

Bella’s Perfect Pancake 6WBM

½ c. oats
4 egg whites
Dash of cinnamon & vanilla powder

Blend all of the ingredients in a Cuisinart/blender and pour into a non-stick heated skillet that has Pam or whatever spray you use and cook just like a pancake. This makes one large pancake or 3-4 small ones. You can make these ahead of time and just refrigerate.

Chicken with Poblano Cream Sauce

Chicken with Poblano Cream Sauce

1 poblano chile
2 T. canola oil
1/2 small onion, minced
1 garlic clove, minced
1/3 cup heavy cream
Salt and pepper
4 boneless, skinless chicken breast halves

img_2975

Roast the chile over a gas burner or under the broiler, until charred all over. Place in a bowl and cover with plastic wrap; let steam for 5 minutes. Rub off the skin; remove seeds and ribs. Chop coarsely. Heat 1 T. of the canola oil in small saucepan over medium heat; add the onion and garlic and cook until soft, about 5-7 minutes. Add the chile and cream. Puree in a blender; add water if too thick. Season with salt and pepper. Season chicken with salt and pepper. Heat the remaining T. oil in a large skillet over med-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Slice and serve with sauce.

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

 

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11⁄4 tightly packed cups shredded Gruyère, sharp Cheddar, or Gouda

1⁄4 cup grated parmesan cheese 1⁄2 cup whole milk

2 tsp. Dijon mustard (optional)

1⁄2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful—it will sputter; cover the valve with a cloth to catch some of the mess).  Open the lid and stir in all the cheese, the milk, mustard (if using), and 1⁄2 tsp. pepper. Add salt to taste.  Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cook’s Note:  Bubbly Cheese-Topped Mac: If you like your mac ’n’ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If you’re in the crispy bread- crumb topping camp regarding your mac ’n’ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac ’n’ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)

In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

 

600 grams pork belly (increase to 700 grams if using bone-in pork belly)

 

2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil

 

2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up

 

1 to 2 cucumbers

 

Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.

Creamy Ranch Chicken

Creamy Ranch Chicken

R080561_jpg_rendition_largest6 slices bacon
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. all-purpose flour (I used whole wheat)
2 T. ranch dry salad dressing mix
1-1/4 cups whole milk
3 cups egg noodles
1 T. parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over med. heat until crisp. Drain bacon on paper towels; discard all but 2 T. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles to package directions. Serve chicken and sauce over noodles, sprinkle with parmesan. Serves 4.

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

 

2 C. shredded zucchini (2 small or 1 large zucchini)

1 C. shredded sweet potato (1 small, peeled)

1/3 C. finely chopped onion

1 and 1/2 tsp. salt

2 large eggs

1 heaping tsp. minced garlic

2 T. chopped parsley

2 T. chopped fresh mint

1/2 tsp. freshly ground black pepper

1/3 C. cornmeal

1 T. cornstarch

1/3 C. olive oil

 

Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 tsp. salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out! Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 tsp. salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 T. of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Middle Eastern Green Sauce

Middle Eastern Green Sauce

Middle Eastern Green Sauce

 

This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.

 

1 tsp. cumin seeds

1 tsp. coriander seeds

Leaves from 1 small bunch parsley

Leaves and tender stems from 1 small bunch cilantro

2 serrano or jalapeno chiles

3 garlic cloves

6 scallions

1/2 tsp. salt

¼ C. olive oil

 

Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.

Vinegar Glossed Chicken

Vinegar Glossed Chicken

mh_1018_vinegar_chicken_vert1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don’t crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t move them; it takes a couple of minutes to sear the chicken so it doesn’t stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ tsp. pepper, divided

8 thin slices prosciutto (4 ounces), divided

5 T. extra-virgin olive oil, divided

4 thin slices fontina cheese (4 ounces), divided

2 pounds asparagus, trimmed

2½ T. white wine vinegar

2 T. toasted chopped pecans

1½ tsp. Dijon mustard

1 small shallot, sliced thin

1 tsp. minced fresh thyme

Pinch table salt

 

Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay chicken breast in center, and fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.  Heat 1 T. oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to cutting board and top with fontina. Add half of asparagus to now-empty skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Using tongs, toss asparagus with 1 T. oil, then redistribute spears in even layer. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes. Using potholders, remove skillet from oven. Whisk remaining 3 T. oil, vinegar, pecans, mustard, shallot, thyme, and salt in bowl until thoroughly combined. Being careful of hot skillet handle, transfer chicken to cutting board and let rest for 5 minutes. Toss asparagus with half of dressing. Serve chicken with asparagus, passing remaining dressing separately.

Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

NEW5gwynfood-3201 pound small zucchini, very thinly sliced crosswise (but thicker than paper thin or they will just burn)
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

 

This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)

 

2 cups distilled white vinegar or apple cider vinegar

½ cup sugar

2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds

2 bay leaves

1½ T. kosher salt

1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving

1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise

 

Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.

Spinach Risotto with Roquefort

Spinach Risotto with Roquefort

Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.

1/2 cup chopped onion risotto-su-642315-x
1 teaspoon minced garlic
1/4 teaspoon olive oil
1 cup arborio or other short- or medium-grain white rice
3 to 4 cups hot spinach broth
1 tablespoon Roquefort or other blue cheese
Sea or kosher salt
Fresh-ground pepper
Finely shredded lemon peel (optional)

In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes. Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn’t quite done, add more broth and stir until risotto is creamy. Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.

Yield: 6 servings
Calories: 139
Fat: 1.3g
Fiber: 2.8g

Impossibly Easy Lasagne Pie

Impossibly Easy Lasagne Pie

lasagne pie

 

1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired

Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

 

6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)

¾ cup water

1 small shallot, minced

2 tsp. cornstarch

2 T. unsalted butter

1 tsp. fine sea salt

1 cup half-and-half or almond-milk creamer

½ cup grated parmesan, plus extra for serving

 

Freshly cracked black peppercorns

Cayenne

1 firm-ripe avocado, peeled and quartered (optional)

Lime wedges

 

Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally.  Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.

Spinach Broth

Spinach Broth

1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon extra-virgin olive oil
3 cups packed rinsed spinach leaves
4 cups vegetable stock or canned vegetable broth
About 1/2 teaspoon sea or kosher salt
1/4 teaspoon pepper

In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.

Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

 

3 medium turnips, cut into wedges

3 large apples, cored and cut into wedges

2 red onions, julienned

4 garlic cloves, minced

Extra virgin olive oil

12 ounces roasted or cooked chestnuts

6 thyme sprigs

1 rosemary sprig

½ C. dry white wine

1 C. chicken broth

2 tsp. tomato paste

1 T. honey

Kosher salt

Freshly ground black pepper

Garnish: toasted pumpkin seeds and fried sage leaves

 

Preheat oven to 325°F. Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown. Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth. Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid. Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more. Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.

Pigs in a Blanket with Cranberry-Mustard Dipping Sauce

Pigs in a Blanket with Cranberry-Mustard Dipping Sauce

Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.

pigs1 (14-ounce) package frozen puff pastry, thawed but very cold
All-purpose flour for rolling dough
1 (12-ounce) package (about 28) cocktail franks
1 large egg whisked with 1 teaspoon water
3/4 cup prepared cranberry sauce
1/4 cup Dijon mustard

Preheat oven to 400°F and line a baking sheet with parchment paper. Unwrap puff pastry and place on a well-floured surface. Pass a rolling pin over the pastry a few times to even out any bumps and make it just slightly thinner. Using a sharp knife or pizza wheel, cut into 3-inch-wide strips, then cut each strip into 1½-inch sections. You’ll need 28 pieces. (You may not need all the pastry; you can refreeze what you don’t use.) Wrap each cocktail frank in a strip, rolling it so just the tips of the franks stick out. Use your fingers to moisten the edge of the pastry with a little water and press gently to seal the edges. Place seam-side down on the baking sheet and freeze for 10 minutes. Remove the baking sheet from the freezer. Brush the tops of the pastry with egg whisked with water. Bake until dough is puffed and deeply browned, about 20 minutes. Meanwhile, combine cranberry sauce, mustard and 3 tablespoons water in a blender until very smooth. Serve the cocktail franks warm with the cranberry sauce on the side for dipping. Note: You can make and freeze the pigs up to a month ahead if you like; leave them unbaked on the baking sheet in the freezer until completely frozen (1 to 2 hours) and then transfer to a freezer bag or container. Brush with egg wash and bake right from their frozen state.

Yield: 8 servings (3 pieces each)
Calories: 260
Fat: 16g
Fiber: 1g

Mango & Jicama Salad with Habanero Vinaigrette

Mango & Jicama Salad with Habanero Vinaigrette

Light cooking tip: Start with ingredients that are naturally low in fat, and spice them up with low-fat seasonings (chilies have a lot of power in this department). Notes: Executive chef Marc Lippman at Las Ventanas al Paraiso in Los Cabos, Mexico, created this stylish salad. If mangoes aren’t available, substitute peeled fresh pineapple. Cut the fruit and jicama into same-size slices and stack them.

2 firm-ripe mangoes (1 1/4 lb. each) mango-salad-su-642317-x
1 jicama (about 1 1/2 lb.)
Habanero vinaigrette (recipe follows)
1 cup fresh cilantro, Italian parsley, and/or mint leaves, rinsed and crisped
1 teaspoon extra-virgin olive oil
Salt and pepper

With a small, sharp knife, peel mangoes. One at a time, set fruit on one narrow edge on a board and cut 1/8-inch-thick slices off each side down to the pit. Save remaining fruit around pits for another use. Cut peel off jicama and discard. Lay jicama on board, flattest side down, and cut into 1/8-inch-thick ovals. Trim slices, if necessary, to match size of mango slices, about 2 by 4 inches. Pour habanero vinaigrette into a rimmed plate. Dip a jicama slice in dressing, turning to coat and letting excess drain back into plate; set jicama on a separate plate. Lay a mango slice on top (if slices aren’t perfect, fit pieces together to cover). Repeat to stack a total of four jicama and four mango slices. Coat remaining jicama slices and layer with mango slices to make three more servings. Drizzle remaining dressing equally over stacks. In a small bowl, mix cilantro with olive oil and salt and pepper to taste. Mound equally on stacks.

Habanero Vinaigrette: Rinse 1 fresh habanero chili (about 1/4 oz.). Wearing rubber gloves, stem, seed, devein, and finely mince chili; you should have about 1 1/2 tablespoons. In a small bowl, mix 2 teaspoons of the minced chili, 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1 tablespoon extra-virgin olive oil. With a small, sharp knife, cut ends off 2 limes (3 oz. each); cut off peel, including white pith. Holding limes over bowl of dressing, cut between membranes and fruit to release segments and drop them into bowl. Mix gently and add salt and more chili to taste, if desired.

Yield: 4 servings
Calories: 186
Fat: 5.2g
Fiber: 9g

Immune Booster for Winter

Immune Booster for Winter

Immune Booster for Winter

 

2 tomatoes

1 celery stalk

2 cloves garlic

1/2 inch piece of turmeric root

1 small beetroot

1/2 cucumber

Juice of 1 lemon

 

Juice all of the ingredients, including the garlic, through your juicer. It is recommended to wash your juicer immediately to remove all traces of garlic. Otherwise every juice you make for the next week will have a garlic hint.

Pizza in a Bowl

Pizza in a Bowl

pizzabowl2 cups dried corkscrew macaroni
1 3 1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15 -ounce can pizza sauce
1 8 -ounce can tomato sauce
1 6 -ounce can tomato paste
1/2teaspoon sugar
1/8teaspoon pepper
1/8teaspoon garlic salt
1/8teaspoon onion salt
1 8 -ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese

Cook the macaroni according to the package directions, except omit the salt; drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices. Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices. Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings

Grilled Salmon Salad with Raspberry Vinaigrette

Grilled Salmon Salad with Raspberry Vinaigrette

You may as well call this an “antioxidant salad,” because in addition to bursting with summery colors and flavors, it’s full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.

1/4 cup walnut halves (1 oz.) salmon-salad-su-642320-x
12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
4 pieces (4 oz. each) boned salmon fillet
Spice rub (recipe follows)
3 heads (8 oz. each) Belgian endive
2 cups mixed baby salad greens, rinsed and crisped
1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
1/2 cup chopped red onion
Raspberry vinaigrette (recipe follows)
1 cup raspberries, rinsed
1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
4 pumpernickel rolls

Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Yield: 4 servings
Calories: 571
Fat: 28g
Fiber:13g